recent baking I had rice bubbles and condensed milk to use up. I decided to make muesli bars. Finding the right recipe took quite some searching. So many muesli bar recipes ask for muesli as an ingredient. Crazy, huh! I just wanted a recipe where I could mix in muesli components. Finally I had decided to make my own muesli for the bars and then I found that Canadian Living had a recipe I could adapt.
I am sending these muesli bars to Gillbla of Pigling Bland who is hosting this month's Frugal Food Fridays, the event coordinated by Helen of Fuss Free Flavours. Muesli bars are the perfect way for using up all sorts of bits and pieces around the kitchen.
Previously on Green Gourmet Giraffe:
This time last year: SOS Facon (vegetarian bacon)
This time two years ago: MLLA Soba salad and orange tempeh
This time four years ago: Pie with filo roses
Rice bubble berry muesli slice
Adapted from Canadian Living
Makes 24 bars or 48 small squares
1 1/2 cups (375ml) rolled oats
1 1/2 cups (375ml) rice bubbles (aka rice krispies)
1 cup (250ml) dried berries
1/2 cup (125ml) dessicated coconut
1/2 cup (125ml) hazelnuts, chopped
1/2 cup (125ml) sunflower seeds
1/4 cup (60ml) sesame seeds
1/4 cup (60ml) linseeds (aka flax seeds)
2/3 cup (160ml) condensed milk
1/3 cup (80ml) rice bran oil (or other neutral oil)
Place dry ingredients into a large bowl. Mix condensed milk and oil in a smaller bowl and pour into dry ingredients. Mix well and press into a greased and lined lamington tin (13 x 9 inch).
Bake in 350°F (180°C) oven until golden brown. The recipe suggested 20 minutes. I left mine in for 25 minutes because they hadn't browned enough but next time I would stick with 20 minutes. Cool in tin on a rack and then cut into bars or squares.
On the stereo:
Made in Scotland Film Themes (freebie cd from The Scotsman newspaper)